Pascal Manale's Barbecued Shrimp

Chef Mark's Barbecued Shrimp The "Manale's spice" is probably black pepper. That is the biggest ingredient. Note: This recipe, from Manale's chef/owner Mark DeFelice, is similar to but not exactly the restaurant's recipe. He said the restaurant always uses margarine, not butter

Photo by Ruth G.
Adapted from blog.nola.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from blog.nola.com

Ingredients

  • 1

    pound headless shrimp, 21 to 25 count

  • 5

    teaspoons Manale's spice*

  • 1/2

    teaspoon chopped garlic

  • 1/2

    teaspoon Lea & Perrin's Worcestershire sauce

  • 1/4

    teaspoon Tabasco

  • 1

    cup margarine, melted

  • 1/2

    cup white wine, such as Chablis

Directions

Rinse shrimp and pat dry. Place shrimp in a medium saucepan. Add spice, garlic, Worcestershire and Tabasco and stir to coat shrimp. Pour melted margarine over shrimp and then white wine. Stir together. Cook over high heat until shrimp are cooked, stirring occasionally. Do not overcook shrimp. Serve with French bread for dipping.

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